Recipe for Creole Fish 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
2 cup WATER
25 lb FISH FILLETS FLAT FZ
3 lb CELERY FRESH
3/4 lb TOMATOES # 10 CAN
3 lb ONIONS DRY
3 lb PEPPER SWT GRN FRESH
2 cup FLOUR GEN PURPOSE 10LB
1/2 cup SUGAR, GRANULATED 10 LB
1 cup SHORTENING, 3LB
2 tbl PEPPER BLACK 1 LB CN
4 tbl WORCESTERSHIRE SAUCE
Instructions:
Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. PREPARE 4 GALLONS CREOLE SAUCE (RECIPE NO. O00500). SET ASIDE.

2. FRY FISH PORTIONS IN DEEP FAT AT 350 F. FOR 3 MINUTES OR UNTIL LIGHTLY BROWNED. DRAIN WELL ON ABSORBENT PAPER.

3. DIVIDE FISH PORTIONS EVENLY INTO EACH PAN. POUR 2 GALLONS CREOLE SAUCE OVER FISH IN EACH PAN.

4. BAKE 30 MINUTES OR UNTIL THOROUGHLY HEATED.

NOTE: IN STEP 2, 25 LB FISH PORTIONS, BATTER, DIPPED, FROZEN, OR 25 LB FISH STICKS, FROZEN, RAW, BREADED MAY BE USED.

SERVING SIZE: 1 FISH POR

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